Monday, 17 November 2014

May makes Nigella's Christmas Rocky Road

I love having home-made treats around, and my husband (and his colleagues) always get excited when I remember this great Christmas Rocky Road recipe which I stumbled across on Nigella’s website a couple of years ago.

It scores very highly on the ‘minimum effort, maximum taste’ front and is a nice twist of on an old favourite for this time of year.

This recipe makes a huge tray of treats, and they are quite rich so I'd recommend cutting it into quite small squares (you can always have a couple!).

I've set out Nigella's recipe in this post, although I usually add a mix of different nuts and swap some of the cherries for cranberries. If you're catering for a vegetarian, remember to leave the marshmallows out of the recipe.

  • 250 grams dark chocolate
  • 150 grams milk chocolate
  • 175 grams soft butter
  • 4 tablespoons golden syrup
  • 200 grams amaretti biscuits
  • 150 grams brazil nuts (shelled)
  • 150 grams red glace cherries
  • 125 grams mini marshmallows
  • 1 tablespoon icing sugar
  • edible glitter

It is so simple to make. All it requires is melting the chocolate in a microwave or over a pan of boiling water), bashing the biscuits and larger nuts into smaller pieces, mixing it all together, putting it into a rectangular dish or baking tray and popping it into the fridge for a couple of hours before decorating with icing sugar and edible glitter (if you want), slicing and tucking in.

(Picture above shamelessly copied over from - I don't have the little deer, and look how cute they are!)

A quick note from Mack: Sounds yummy!  My kids aren't fans of brazil nuts and cherries, so I could adapt this fab recipe and use pistachio nuts and dried cranberries instead.  Can't wait to get decorating with edible glitter!

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